This flourless chocolate cake from Mastering the Basics – Baking uses only a small amount of hazelnut meal to give body, resulting in a mousse-like texture.
As eggs are the main ingredient, this cake rises up during cooking and then collapses and cracks a little on standing. Serve it chilled with fresh berries.
Ingredients
300g (10½ oz) dark chocolate (50% cocoa solids), chopped
150g (5½ oz) unsalted butter, chopped
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5 eggs, at room temperature, separated
55g (2 oz/¼ cup) caster (superfine) sugar, plus 75g (2¾ oz/1/3 cup) extra
60 ml (2 fl oz/¼ cup) milk
110g (3¾ oz/1 cup) hazelnut meal
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Unsweetened cocoa powder, to dust
125g (4½ oz/1 cup) raspberries, to serve
Cream, to serve (optional)
Method
1: Preheat the oven to 150C (300F/ Gas 2). Grease a round 20cm (8-inch) spring-form cake tin and line with non-stick baking paper, extending 5cm (2 inches) above the side. (The collar will support the cake as it rises during cooking and then fall as it cools.)
2: Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water (make sure the base of the bowl doesn’t touch the water). Stir occasionally until melted and smooth. Remove the bowl from the pan and set aside.
3: Use an electric mixer with a whisk attachment to whisk the egg whites and sugar in a clean, dry medium bowl until stiff peaks form. Set aside.
4: Put the eggs yolks and the extra sugar in a medium mixing bowl and use a balloon whisk to whisk until thick and pale. Whisk in the milk. Add the chocolate mixture and hazelnut meal and whisk to combine. Use a spatula or large metal spoon to fold in one-third of the egg whites until just combined. Fold in the remaining egg whites in two more batches. Spoon into the prepared tin and smooth the surface.
5: Bake for 45 minutes without opening the oven door. Turn the cake tin around to ensure even cooking and bake for a further 20 minutes or until the top of the cake feels set. Transfer to a wire rack and cool in the tin. Refrigerate for 3 hours or until well chilled.
6: Cut away the excess paper from around the side of the tin. Invert the cake onto a plate and remove the baking paper. Gently place a serving plate on top and turn the cake the right way up. Use a fine sieve to dust with cocoa powder. Use a sharp knife, dipped in very hot water and then dried, to cut the cake into slices. Serve accompanied by raspberries and cream, if desired.
